Toyosu Fish Market
HOTARUIKA – Boiled Firefly Squid
Hotaruika from Toyama is more expensive, and they can be replaced by the ones from Hyogo. But in the case you prefer ones from Toyama, please mention in your order "Toyama."
SAKURAMASU – Cherry Salmon
Cherry Salmon is currently stable. Nemuro, Hakodate, Aomori, and others bring excellent quality ones as well. Inside these is the Ita-masu, which has a very high-fat mass. If you do not mind the price, choose Ita-Asu for those who want to try the rich taste.
CHIAYU – Baby Sweetfish
Sweetfish season is gradually starting as the Spring season approaches. They will be available until May.
AYU – Sweetfish
There will be a slow start at the beginning of March, and they stabilize as the month progresses. It has been warm recently, so there is a chance they will appear soon.
SAYORI – Halfbeak
Sayori season has started, the quality is stabilized. It is the off season for sardines, so considered this as alternative. Well balanced firm and fatty flesh is delicious.
SAWARA - Spanish Mackerel
Sawara is written as Spring's Fish in Japanese. As the name suggests, they are very fatty this Spring season.
IKEJIME HOKKE – Greenling
Farmed Greenling has started; we highly recommend trying this ikijime's fish of the season. When ordering ahead of time, we can ship it directly from the local market.
HOUBOU - Searobin
We bring in ikejime nerve removed searobin now. 1kg size will bring lot of meat to eat. We recommend for a main dish till the Spring season.
MADAI – Japanese Red seabream
We are currently directing from the local market ikijime`d. Spring madai is also called Sakuradai (Cherry Sea Bream)
ISHIDAI – Rock bream
Season most recommended white flesh fish. The fish with over 1kg is very fatty, has sweetness, making it popular menu for sushi. Good for both stew and grill, and the offals can be used for thin soup.
KASTUO – Bonito
First ones will be brought in mid-March. Every springtime, the bonito comes to Japan with the black tide passing through the Philippine sea. The bonito caught this time is called “Hatsu katsuo”.
SOGE - Wild Young Fluke
It is a small flounder about 35 cm in length. Pretty white flesh is perfect for sashimi and sushi.
MEDAI – Lined bluenose
It is the Bluenose heyday season at Tsushima bay. The fatty flesh will melt inside your mouth. Due to the white flesh price being expensive in Winter season, please use this price steady item.
RENKODAI – Yellowback bream
The popular season of seabream are March to April. Although kasugo is popular, renkodai can be competitive for its soft delicious flesh. The Suruga Bay area ones has bright orange color.
AORI-IKA – Bigfin reel
The king of squid, known more in summer season but some parts of Japan, the cold season brings very delicious squids. The sweet thick flesh is good for sushi tempura and its very almighty item to use.
Red bream milt season has arrived. During the time of Hina Matsuri, red bream starts to spawn. 500g per pack.
TAI-MAKO – Red seabream roe
Roe only collected from ikijime red bream, freshness at its best. Flesh 500g/pk.
NORESORE – Baby conger eel
Only available this season. Please enjoy the limited item. The clear transparent body is great accent to a dish.